Raspberry Cream Cheese Bread Recipes

THE BEST RASPBERRY BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
• In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don't scramble the egg.
• To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
• Pour wet over dry and stir until just combined; don't overmix. Batter will be somewhat lumpy and don't try to stir the lumps smooth or bread will be tough; set aside.
• In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
• Add the raspberries to the batter and fold very lightly to combine.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
• Bake bread for 45 minutes to an hour. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter.**
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
• Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

RASPBERRY BREAKFAST BRAID

Steps:

• Preheat oven to 425°. Place biscuit mix in a large bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar., On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at 1 end, fold alternating strips at an angle across raspberries; seal ends. , Bake until golden brown, 15-20 minutes. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high until it reaches desired consistency, 5-10 seconds; drizzle over pastry.

RASPBERRY CREAM CHEESE BREAD

Steps:

• In mixing bow, dissolve yeast in warm water.
• Let stand for 5 minutes.
• Add butter, sugar, eggs, salt and 1 cup of flour.
• Mix well.
• Add enough remaining flour to form a soft dough.
• Turn onto a floured surface and knead until smooth and elastic.
• Place in greased bowl, turning once to grease top.
• Cover and let rise in warm place until doubled in size; 45 minutes.
• Meanwhile combine cream cheese, sugar, lemon juice and vanilla extract.
• Set aside.
• On a floured surface, roll dough into a 15 x 9 inch rectangle.
• Place on a greased baking sheet.
• Spread cream cheese filling lengthwise down center third of dough.
• Spread the raspberry pie filling on top.
• On each long side, cut 1 inch wide strips, 3 inches into center.
• Starting at one end, fold alternating strips at an angle across filling; seal ends.
• Cover and let rise for 20 minutes.
• Bake at 350 for 25-30 minutes or until golden brown.
• Cool if desired.
• Combine icing ingredients and drizzle over braid.